Made in 1 bowl with simple ingredients, these bakery-style Vegan Chocolate Chip Muffins are an easy treat for breakfast or snacking. Each one is fluffy, moist, and packed with chocolate chips!
For more vegan muffin recipes, check out my 1 Bowl Vegan Blueberry Muffins, my Vegan Zucchini Muffins, and my Vegan Chocolate Muffins.
Oh, how I love to start my morning with one of these Vegan Chocolate Chip Muffins. They’re just so sweet, fluffy, and moist. And the pools of melted chocolate chips in every bite and the glistening coarse sugar on top? Heaven.
I could go on and on about how much I love these muffins, but what makes them truly special is how easy they are to make. Simple baking staples come together in just one bowl to create a bakery-worthy treat that everyone seems to adore. They rarely last a day in my house!
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“I love to cook, but baking isn’t my forté. This recipe was so EASY – a single bowl – and so delicious. The family was thrilled to wake up to them still warm this morning!” – Abigail
Why you’ll love these soft and sweet chocolate chip muffins
- Bakery-style muffins – With tall, domed tops, melted chocolate chips in every bite, and pillowy-soft centers, you’d swear these came from a bakery.
- Pantry staples only! All you need are a handful of baking staples, like flour, sugar, vegan butter, and dairy-free chocolate chips. Mix ‘em all up in a bowl, bake, and enjoy.
- Sweet, fluffy, and chocolatey – AKA 3 reasons why a batch of these muffins never lasts long in my house!
How to make vegan chocolate chip muffins
Find the complete recipe with measurements in the recipe card below.
Combine the soy milk and apple cider vinegar to make the vegan “buttermilk.”
In a large bowl, whisk the dry ingredients together. Pour in the “buttermilk,” melted vegan butter or oil, and vanilla, then stir to combine. Gently fold in the chocolate chips.
Mix the batter just until the dry ingredients are combined, and no streaks of flour remain. A few small lumps are completely fine! But overmixing will make the muffins dense and gummy rather than light and fluffy.
Divide the batter between the muffin liners. Top each one with a good amount of chocolate chips and a sprinkle of coarse sugar.
Bake until a toothpick inserted comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Serve and enjoy!
Frequently asked questions
Yes, but for the best texture, use a 50/50 blend (1 cup all-purpose flour and 1 cup whole wheat flour). Going 100% whole wheat makes the muffins dense, so the half-and-half swap adds a boost of whole grains while preserving the soft and fluffy texture.
Soy milk is your best bet because it curdles easily in the vegan “buttermilk.” If you need a substitute, try a barista-blend oat milk instead.
They can! Substitute the all-purpose flour with a quality gluten-free flour mix, like Better Batter or King Arthur.
Yes, you can cut the sugar down to 1/2 cup if you prefer less-sweet muffins.
You sure can. Just divide the batter into a lined mini muffin tin, then bake at 400ºF for 10 to 12 minutes.
The baked and cooled muffins will keep for about 3 days in an airtight container on the kitchen counter. They also freeze well for up to 3 months. I like to wrap them individually in plastic wrap before freezing them in a large freezer bag.
Vegan Chocolate Chip Muffins
Ingredients
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup melted vegan butter or vegetable oil
- 1 tablespoon pure vanilla extract
- 1 1/2 cups vegan chocolate chips plus more for topping
- 1-2 tablespoons coarse sugar, optional
Instructions
- Preheat the oven to 400 degrees F. Spray a standard muffin pan with non-stick spray or use paper liners and spray them with a little oil.
- Combine the soy milk and apple cider vinegar in a glass measuring cup and set aside to curdle. This is your "buttermilk".
- In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, and salt.
- Pour in the soy milk/vinegar mixture, melted vegan butter (or oil), and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.
- Fold in the chocolate chips, gently. Using a small measuring cup or ice cream scoop, add batter to the liners and fill all the way to the top. Top with a good amount of chocolate chips and a sprinkle of coarse sugar, if desired.
- Bake for 22-26 minutes, until lightly golden brown on top and a toothpick inserted comes out clean. Do not over bake, or they will be dry and hard. Let cool 5 minutes in the pan, then move to a cooling rack.
- Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.
Notes
- Gluten free – Substitute a quality gluten free flour mix. NOT almond flour, which will not work.
- Oil free – Substitute applesauce or even pumpkin puree for the vegan butter.
- Instead of apple cider vinegar, you can also use white vinegar or lemon juice.
- Feel free to cut back the sugar, down to 1/2 cup for less sweet muffins.
Another winner! I used a higher percentage dark chocolate and idk if it was that or the vinegar, but there was an ever so slight tangy aftertaste. I’d skip the vinegar next time.
Another perfect recipe Nora! I used oat milk as it was what I had on hand. Otherwise I wouldn’t change a thing.
Tasty recipe but would make adjustments next time. Followed exact recipe and my muffins came out slightly burnt around edges after cooking only 20 minutes at 400. Maybe it was my muffin pan? I also used only 1 cup of mini chocolate chips and that was plenty.
Hi Nora! If you have leftover batter, how could you store it? Also for how long?
It hasn’t been tested but you can try storing the batter in an airtight container and freezing it for 2 to 3 months.
Hey Nora! I don’t know how big of an ask this is, but I very frequently half my recipes instead of doubling or tripling them. Is it possible you could add a .5x option to your recipes? Or would that require a total website overhaul? Thanks for so many amazing recipes though, looking forward to making more!
Hi Danny, thanks for the feedback! I’ve thought about this; there isn’t currently that option with what I have (the 2x, 3x is it), but I might be able to do something different to allow this. I sometimes cut recipes in half as well and have to do the math myself. I’ll give it some thought and talk to my tech support team and see what I can make happen!
Oops nevwrmind, I found it! 😀
I’ve made them 2 times in the last 3 weeks, with chopped chocolate instead of chocolate chips, added some cinnamon too and people said they were tasty! Once I had to mix butter and oil because I ran out of butter and they still came out great! Thanks!
You are welcome! I’m glad you are enjoying the muffins! Thank you for sharing your wonderful review and feedback!
Hi Nora!
How much applesauce to sub in for the oil?
Thank you so much!!
Hi Felicia. You would substitute 1/2 cup applesauce for the butter. Enjoy!
I love to cook, but baking isn’t my forté. This recipe was so EASY – a single bowl – and so delicious. The family was thrilled to wake up to them still warm this morning!
Hi Abigail. I believe cooking should be easy and delicious, and that’s why I love creating easy and delicious recipes! I’m really glad that you love the chocolate chip muffins! Thank you for sharing this wonderful feedback! Happy cooking!
Turned out so good! I used Ripple brand plant milk and it got super thick like a carton of buttermilk!
These are the best muffins I’ve ever made! Nora’s recipes are always so good.
Thank you, Katie, for your kind words! I’m thrilled you love the muffins. Thanks for sharing your wonderful feedback!
Made for second time w choc chip chunks vegan and strawberries and they are delicious!!!!! I’ll have to share or I’ll eat them all ! Nora u rock !
Hi Jessica. Your combination sounds so delicious! Thank you for sharing your wonderful feedback and ideas!
Nora,
Another wonderful recipe! Chocolate Chip Muffins are so yummy & decadent!
Love your website!!!
Thank you! I am so glad you love the muffins, and that you are enjoying my recipes! I appreciate you sharing your wonderful feedback and review!
i forgot to add the five starts but honestly i would give it a ten!
Hi Nora: another one of your famous recipes that is so tasty!!! So yummy coming out of the oven and me and hubby enjoying. Of course i will have to share with some other folks. I even used some coconut oil with the vegan margarine ( ha d no vegan butter) and still very delicious.
Thank you for your wonderful feedback, Jessica! I’m so glad you and your husband loved the muffins!
I’m not a huge chocolate chip anything fan, especially for breakfast… but my 4 year old daughter insisted she wanted mini muffins for breakfast, and I have to say these are probably the best muffins I’ve ever made! I used half sugar half stevia for the sugar since they already have a whole bad of chocolate chips and we couldn’t tell at all! I think next time I’ll do the same and try apple sauce or pumpkin purée for the butter as well. My kids are really picky and they loved making and eating them, thank you!
That sounds wonderful, Kylie! Thanks so much for using my recipe and for leaving such a fantastic review!
Hi Nora! So thankful for your website and all these wonderful recipes that I can make for my allergy kids! If I wanted to do this as mini muffins do you have the cook time for that?
Hi Erin. You should only need to bake these for 10 to 15 minutes if using a mini muffin pan.
Sooooo yummy. I made them for my mother and sister in law when they came to visit. Everyone loved them. Only changes I made were oat milk instead of soy, 1/2 cup regular choc chips instead of mini (it’s all I had), and I added chopped raspberries. My husband asked if I’d make them again this week.
Thank you for your wonderful feedback! I’m so happy you and your family loved the muffins!
Nora, first of all, I am SUCH A HUGE FAN. I have never tried a recipe that I didn’t absolutely love, you have taught me so much about vegan baking.
Secondly, do you think if I used cake flour for this recipe, it would be more cupcake-like? I am trying to make some chocolate chip cupcakes for a Dalmatian birthday theme.
Cake flour should work instead of AP flour here but it won’t automatically make them taste like cupcakes. Instead, make my Vanilla Cupcakes and add chocolate chips to the batter! Thanks so much for your wonderful feedback!
Aha, will do! Wasn’t sure if the cupcake batter would handle chocolate chips or not… thanks so much for the feedback!
You are welcome!
Side note, made these muffins yesterday and they are SO GOOD! 10/10 recipe, once again!
Thank you for your wonderful feedback! So glad you loved the muffins!
Just made these. Delicious and super easy, as always Nora!!
Thank you for your great review and feedback! I’m so glad you loved the muffins!
Perfection. Mine were ready in 24 minutes! Another hit. Thanks Nora!
These are stellar! Absolute perfection in muffin form! I made these into mini muffins for my daughter to take to school for a snack, and they are so delicious! Thank you for another out of this world recipe!
Hi Erin! I’m so glad you guys love the muffins! Mini muffins are always fun! Thank you for using my recipes, and for taking time to share your wonderful review and comments!
These are THE best!
These turned out perfect!! So delicious!! Thank you for a recipe on how to make my favorite muffin!!
Hi Stefanie! You are welcome! I’m glad the muffins turned out perfect for you! Thank you for sharing your wonderful review and comments!
Classic and great!
My three girls all loved them
So glad you enjoyed the muffins, thank you!
Hi Nora, I really want to make these muffins, but would like to make the batter chocolate instead. Do you have any recommendations on how to do that? Thanks!
I haven’t tested it, but you might be able to replace 1/2 cup of the flour with cocoa powder. Hope you enjoy the muffins!
After seeing this comment I replaced about 50g of flour with cocoa and it worked! 🙂 (I also added a little bit of whole wheat flour and about 50g less sugar and they came out okay even with the adjustments 🙂 ) Thanks for the inspiration!